“We believe in educating the public about these artisan-crafted distillates via properly balanced cocktails using seasonally-fresh and locally sourced ingredients through cocktail demonstrations, spirited dinners, Mixology classes and events at restaurants, bars and tasting rooms throughout the State of Michigan,” writes Jackson.

Core the apples and fill each with a teaspoon of brown sugar and 1/2 teaspoon of Vietnamese Saigon Cinnamon. Place apples in a baking pan and cover the bottom with 1/8-inch of water. Bake in a 350°F oven for 30 minutes, or over medium heat in a slow cooker for 1 hour or until tender.

Combine the Founder’s Pride Red Wine, nutmeg, ginger, cloves, allspice berries, cinnamon sticks, sugar and water in a large, heavy saucepan (without letting the mixture come to a boil). The Cocktail Cottage used a vintage coffee carafe with a candle heating element during a punch and wassail demonstration. Leave on very low heat.

Strain the wine mixture, add the rum, and pour into a metal punch bowl.

Remove the apples from their liquid and float them on top of the Wassail.